14Ingredients
Calories
80Minutes

There are so many wonderful desserts out there, that sometimes it is hard to pick the perfect one. This recipe for Austrian Cheesecake is decadent, rich, and creamy. The recipe combines cream cheese and heavy cream for a delicious and hearty cheesecake that is perfect to share with loved ones. Be sure to pick up these ingredients the next time you go shopping for a sweet surprise the next family gathering. They will love you for it!

Ingredients

  • 200 grams flour
  • 100 grams sugar
  • 120 grams softened butter
  • 1 egg
  • 7 egg whites
  • 5 egg yolks
  • 500 grams cream cheese (or plain yogurt 20% fat content, "Topfen")
  • 70 grams butter
  • 100 grams heavy cream ("Sauerrahm")
  • 400 milliliters milk
  • 1 teaspoon vanilla extract
  • 1 lemon (organic)
  • 80 grams flour
  • 80 grams confectioner's sugar

Directions

  1. Put the flour and sugar and a pinch of salt in a bowl, mix, add the diced butter and egg and mix until you get a ball of smooth dough.
  2. Wrap in plastic and refrigerate for 2 hours.
  3. Remove the dough from the refrigerator, allow to sit for 10 minutes to warm up a bit before rolling out on a floured surface.
  4. Place the dough into a lightly buttered springform pan.
  5. Cut edge with a sharp knife.
  6. Preheat the oven at 350F.
  7. Separate the eggs, discard 2 yolks, or reserve them for later use.
  8. Combine cream cheese, butter, cream and half the milk in a saucepan.
  9. Heat over medium heat and bring to a boil.
  10. Meanwhile, in a medium bowl, mix the yolks with the remaining milk, vanilla, lemon zest and flour. Once the cream cheese mixture boils, slowly add the egg yolk mixture. Cook over low heat for about 5-7 minutes.
  11. (It will have the consistency of a thick english cream, but not as thick as custard).
  12. Set aside to cool.
  13. Beat the egg whites until stiff peaks form, then gradually add the confectioner's sugar.
  14. Stir 2 tablespoons of egg whites into the cream cheese mixture, to lighten it up a little bit.
  15. Then gradually add the remaining egg whites, gently folding with a rubber spatula so that it does not break.
  16. Pour the batter into the pan and smooth the top (don't fill the mold up to the top, leave 1 cm since it will rise).
  17. Bake for 30 minutes to 350 C then bake 15 to 20 minutes more at 250 C.
  18. Let it cool in the oven until it is almost cold, then cool on a wire rack for 10 minutes to prevent the filling from sinking.
  19. Unmold on a serving dish, sprinkle with confectioner's sugar.
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